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Lent Recipes

Sautéed Mango Shrimp with Brown Rice and Cilantro

Keep it shrimple this Lent with our twist on a favorite dish! Made with delicious mango & our very own Fisherman's Wharf Raw Shrimp, sold directly in our stores. Pick up all of these items in our stores now.

1 cup uncooked brown rice

12 oz. Fisherman's Wharf Raw Shrimp 41/50 (peeled and deveined)

1 tbs. canola oil

3/4 cup mango, diced small

1/4 cup roasted red pepper

1 ea. onion, diced small

1 tbs.fresh cilantro, chopped

1 tbs. Creole blackening seasoning

1/4 tsp. salt

Cook brown rice *according to directions

Pre-heat heat a large skillet over medium-high heat.

Drain and dry shrimp, then toss in the blackening seasoning.

Add canola oil to the hot skillet. Then, add the seasoned shrimp and cook them for about 1 minute per side.

Place the onions in the skillet, and cook with shrimp for another 3-4 minutes, until onions are translucent.

Next, add the roasted red peppers and mango to the skillet, and toss until heated.

Season evenly with salt. Then, add the cooked brown rice.

Stir the mixture until all ingredients are incorporated, and heated evenly throughout.

Remove from heat, top with fresh cilantro and serve.

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